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Wednesday, February 16, 2011

For Valentine's Day dinner I thought it would be fun to switch it up a bit. I would make dinner, my husband usually does the cooking. (Thank God!) And he would make dessert. Let just say it was a match made to be...and my stomach totally agrees.

First off, I have never ever braised a thing in my life. Second, it is so easy and so tasty. Tasty also because short ribs braised in wine with whole shallots and carrots and a bunch of thyme, and parsley makes for a good show...really it does!

Oh I forgot the mushrooms! They were just like little magic after they soaked up all the goodness of the braise.

I also forgot to mention that the short ribs were dredged in flour, salt, pepper and nutmeg and then seared in bacon fat...yes I said it bacon fat....fatty fat fat!!!

The scene is set...

Wine and cheese please.

A chopped salad with mango, pear apple and pomegranate seeds.

And there she is.....oven braised short ribs over a cheesy polenta. As you can see the dog is wafting in the aromas.

And to top it all off my husband made mini pecan sour cherry sticky buns with gelato and chocolate. (He needs to bake more often.) All I can say is that this was such an easy dinner and it was so good. Glad that Valentine's Day comes once a year as my taste buds, and belly could not handle anymore!

Down and Dirty

About Me

Hi! My name is Nicole and I like food.
I also love food blogs and here I am. Ready to explore the world of creating, eating and sharing in a not so perfect world. Are you ready to get a little dirty...I am!
If you want to chat please email me at thedirtyoven@gmail.com or send me a tweet at @ovenloving. Lets be friends.